Wienerschnitzle Ala Wolfgang Puck

"This is simply fabulous and the best I have ever made & eaten, YUM! It's got to be the panko and peanut oil. My children love it as does everyone we have served it to. The original recipe suggests 6 oz. cutlets. I typically get very thin slices from the butcher and they don't need further flattening w. a meat mallet. They are probably 2-4 oz each. Great with recipe#390832."
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
photo by Katanashrp photo by Katanashrp
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
Ready In:




  • Preheat oil to 375 degrees F. in a heavy, deep saucepan.
  • Beat eggs with 2 T water to make an egg wash.
  • To prepare Wienerschnitzle:

  • Pound out the cutlets if necessary.
  • Season the veal cutlets with salt and pepper.
  • Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
  • Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
  • Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
  • My notes:

  • Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
  • I would recommend slicing each cutlet in half to ease in cooking.
  • The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
  • I serve with basmati rice, lemon wedges and recipe#390832.

Questions & Replies

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  1. Wow, so simple yet so amazing. The crust was perfection. Thank you.
  2. very good! we enjoyed so muchI had to use pork tenderloin, that is all I could find thank you for posting


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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